Cook the sausages in the oven for 15 minutes at 375 degrees. Turn halfway through cooking. Reserve.
Cook the tagliatelle in a large pot of boiling salted water according to the method prescribed on the package. Reserve 1 cup of the cooking water before draining.
Chop the shallots, fresh herbs and kale. Cut the sausages into small cubes. Cut the mozzarella into slices.
In a large skillet, heat the olive oil. Brown the shallots for 1 minute. Add the diced sausages, cherry tomatoes and fresh herbs. Stir for 2 minutes.
Add the cream and season with salt and pepper.
Add 1/2 cup of the cooking water. Add more as needed to achieve a creamy texture. Add the cooked tagliatelle.
Serve with a sprinkle of basil, fresh oregano and mozzarella slices.